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Kicked Up Caesar Salad Dressing



1 egg yolk
1 tbsp Dijon mustard
3 or 4 anchovy fillets, minced (in the canned tuna section)
1 tbsp chopped garlic
1 1/2 tsp fresh lemon juice
1 tbsp Worcestershire sauce
1 cup olive oil
1 tbsp warm water, if needed
½ cup freshly grated Parmesan


Place the egg yolk, mustard, anchovies, garlic, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed with a smooth consistency. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low-speed to incorporate.

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